If you've tried Classico sauces, you will know that they are delicious. Unfortunately, getting the jar open is as difficult as wrestling a small child into a wet bathing suit. In desperation, I've even banged the lid with a hammer and resorted to thumping it on the floor. I understand this trouble is pretty universal and that there are some interesting videos on UTUBE of people attempting to release the cap.
I found a sure-fire way to get that lid off...a little gem known as the Progressive 6-in-1 Multi Opener. This tool will open anything! Yesterday, after a brief and successful encounter with the Classico lid, I put together this recipe for Spaghetti Bolognese. My apologies to authentic Italian chefs.
You need a really large pan for this. I used a 10 1/2 in.x13 in. x 2 1/2 in. pan. If you don't own anything that large, divide this into 8x8 inch pans. Enjoy one and freeze the other.
1 large jar Classico Marinara with Plum Tomatoes
1 large jar Classico Tomato, Herb and Spices
1 tablespoon sugar (optional)
1 1/2 cups grated Parmesan (not the granular kind in the green shaker)
1 cup milk
Mix and set aside.
8 slices of bacon or 1/4 pound of diced pancetta
Cook and drain. Add to sauce.
1 pound lean ground beef
1 pound ground pork
Cook meat until done. Drain fat. Add the meat to the sauce and stir.
1 pound thin spaghetti
1 tablespoon salt
Bring water to a boil and add salt. Cook pasta for 10 minutes. Drain, but don't rinse. Stir into sauce and place in pan(s). Top with:
12 ounces Mozzarella
Bake at 350 degrees for 45 -60 minutes.